Fructose Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine in the most refreshing way possible. The technique of scraping the milky liquid from the cobs after cutting the kernels is a small step that makes a huge difference, adding a natural creaminess and depth that you just can't get from a can. Shallots softened in butter build a gentle savory base, and the whole thing gets blended until silky smooth, then strained for an impossibly velvety texture. Crème fraîche and a splash of lemon juice stir in at the end, giving the soup a subtle tang that keeps every spoonful bright and balanced. For anyone managing fructose sensitivity, this recipe leans on whole, straightforward ingredients — fresh corn, shallots in modest amounts, butter, and crème fraîche — without any high-fructose additions, fruit-based sweeteners, or hidden sauces to second-guess. The chive oil drizzled on top is a simple finishing touch that looks far more impressive than the effort it takes. Serve it on a warm evening and it will absolutely disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 6 ears fresh corn, husked
- 2 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 3 cups cold water
- ½ cup crème fraîche
- 1 tbsp fresh lemon juice
- white pepper, to taste
For serving
- ¼ cup fresh chives, finely chopped
- 2 tbsp extra-virgin olive oil
Instructions
- 1
Cut the kernels from all 6 ears of corn: stand each ear upright in a large bowl and slice downward with a chef's knife. Once all kernels are cut, scrape the back of the knife firmly down each cob to extract the milky corn liquid into the bowl. Set aside 1/2 cup of the raw kernels for garnish.
- 2
Melt the butter in a large saucepan over medium heat. Add the shallots and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!